Category: lunch/ light bites

Looking in my fridge I had to use up my leftover chorizo, so this was my Friday night quick dinner creation. Very filling, loads of flavour and loads of goodness too. I decided to use my Crisper plate instead of a fry pan then oven and was so glad I did as it only took 15 minutes to cook and more importantly 1 dish to wash up….lol!

Serves 4 (or 2 hungry people)

2 white potatoes

1 sweet potato

Chorizo – I used 1/3 of a 225g ring

1 red onion

6 eggs

1 large handful of kale

1 garlic clove or 2 tsp garlic granules

Salt & ground black pepper to taste

Place a knob of butter on plate and pre heat Crisper Plate on Dynamic crisp setting for 3 minutes.

Slice the potatoes and red onion about 1/2 cm thick

Slice up the Chorizo not too thick.

Whisk the eggs into a jug/bowl and season.

Place the potatoes onto the crisper plate a start to layer up then season each layer with salt, pepper and garlic.

Cook on dynamic Crisp setting for 8 minutes

Remove then add on the red onion and chorizo, cook for a further 5 minutes

Remove plate then add on the Kale and pour egg mixture over evenly. Cook for a further 3 minutes.

Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.

Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour

2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar

Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.

Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.

Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.

Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.

I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)

Makes 6

250g Self Raising flour

180ml milk – semi-skimmed

25g butter

2 tbsp sugar

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp chinese five spice

1/2 tsp dried yeast

1 egg beaten

1 tsp vanilla extract

Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)

In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.

Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.

If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.

Gently pipe round circles like doughnuts onto the tray.

If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.

Preheat your oven to 210 deg and bake for about 10 minutes.

Remove and allow to cool slightly.

Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.

Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.

Made 6 skewers

2 Chicken Breasts cut into large strips or small pieces

2 tbsp soy sauce

2 tbsp squeezed lime juice

1 tbsp honey

1 tbsp Sriracha sauce

2 tsp ground ginger

2 cloves garlic minced

Put all of above ingredients (except the chicken) in a bowl and mix together.

Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.

When ready soak the wooden skewers and thread the chicken onto the skewers.

Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.

I was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.

Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.

Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.

Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.

Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)

Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.

Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat

To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.

To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.

Using some leftovers in my fridge, this is what I came up with for my brunch today. Yes brunch………I had a bit of a lay in this morning.”….I just love Saturday mornings……no alarms…..no rush to get up……no work……heaven.

Makes 6

100g diced chorizo

5 eggs – whisked

4 spring onions – diced

1 orange pepper – diced

1 red onion – diced

6 cherry tomatoes – quartered

spray oil

parmesan cheese – about 2 tbsps

salt & rainbow peppercorns for seasoning

Preheat your oven to 180 deg

Fry in a little oil the chorizo and red onion – approx 5 minutes until browned

Grease a muffin tin

Place a spoonful of the chorizo in the tin, then sprinkle the peppers, spring onion and tomatoes into the tin.

Pour in the egg mixture into each tin and then grate a little parmesan cheese on top and season with salt and pepper